I figure every perilous journey should include a little forethought, right?
I brew mostly big beers, so I would say I am familiar with the ins and outs of high OG brewing. I routinely hit pretty close to my target FG on 1.100 beers. BUT this bad boy I'm hoping to land at 1.200+. I know there are other threads discussing these kinds of ventures and I've read them. Here, I am considering a slightly different method of introducing the wort to the yeast, so please let me know what you think. Here goes my recipe and plan of attack:
Batch: 6 gal.
Mash. Eff. 80%
Run Off: 16 gal.
NW Pale 28lb
Munich Light 5lb
Belgium Aromatic 2lb
Crystal 150 2lb
Flaked Rye 1lb
Light Brown Sugar 3lb (End of fermentation)
Summit 2oz (90 min); 1oz (60 min); 1oz (20)
Centennial 1oz (10 min); 1oz (5 min)
I will mash low 146-148F. Boil down to 6 gal.
Here's the twist:
--I plan to drain some of the final runnings into a separate pot and boil it down to 1 gal. at 1.06-1.07 SG and pitch a large starter of wlp099 onto it (considering brewing an APA for a cake).
--Employ a sort of intravenous method of introducing the concentrated wort. The idea is to place the concentrated wort in a bucket with a faucet and connect a line from the faucet to the fermenter. I would place the diffusion stone directly under the faucet out, constantly delivering filtered air (this will provide aeration and possitive pressure in the wort dispensing bucket).
--Once fermentation is underway, I will set the flow of the concentrated wort to despense over the course of several days, providing a steady and consistent supply of of aerated wort.
--After the wort is significantly munched, I would add the 3lbs of brown sugar in steps.